The Parker House opened in April 1994, Ridgeland, MS, the creation of husband and wife, Steve and Barbara Parker. Having no previous restaurant experience, their philosophy was: “Whatever you decide to do, do it 100 percent and don’t look back.”

Through hard work and on the job learning, the restaurant grew and in 1999 they moved the restaurant to the former home of Ernie and Jean Adcock, in the “Olde Towne” area of the Jackson Street Historical District in Ridgeland, MS.

Ernie and Jean have been regulars of the restaurant since opening in 1994. The restaurant came to be in their former residence after Steve and Barbara were visiting with them during an exceptionally busy night of service in late 1998. Steve told the Adcocks that they were looking for a new home for the restaurant. Mr. Adcock suggested they buy his place, and within a week the deal was made, and since August of 1999, The Parker House has resided in and English Cottage style house, on over an acre of land, in the middle of “Olde Town” Ridgeland and nestled up next to the Historic Natchez Trace Parkway.

In August of 2005, the restaurant hired Andy Cook to take over as Chef for The Parker House. Andy, a former student at Ole Miss and a graduate of The Culinary Institute of New Orleans, grew up in Madison and The Parker House was a favorite of he and his family. “I actually went to the original location of The Parker House for my senior prom. I first fell in love with food at The Parker House.”

Andy Cook worked his way around numerous Jackson, MS restaurants while in high school. After graduation in 1998, Andy moved to Oxford to attend Ole Miss. While in Oxford, Andy once again started working around town in different restaurants, and in 2002, he went to work for Chef John Currence at both City Grocery and Boure’. “Working for John Currence was my introduction to fine dining, and he really opened my eyes.” While working at Boure’, Andy met his first mentor, Chef Kirk Lovejoy. “Kirk was my first mentor in the kitchen. He and John were the first chefs to show me technique.”

Shortly thereafter, Andy moved to New Orleans to pursue his dream of culinary school.
“I decided that if I was going to be serious, then I wanted to continue to work with the best.” So, Andy went to work at the world renowned, Commander’s Palace, for the Brennan family. “Working at Commander’s Palace was the opportunity of a lifetime and an invaluable learning experience.” While working there, Andy was introduced to the necessity of partnering with local producers and farmers.

After leaving Commander’s Palace in 2004, Andy went to work for Uptown hot spot, “Dick and Jenny’s,” and quickly worked his way up to Sous Chef. “Working at Dick and Jenny’s was another opportunity to work with some of the best and most creative chefs in New Orleans. It was my favorite restaurant in New Orleans, and it was known for putting unique, modern twists on Southern and Creole classics.” While there, Andy was working for 2 New Orleans legends: Richard “Dick” Benz and James Leeming, both veterans of numerous New Orleans landmarks. James quickly took Andy under his wing and became a mentor and close friend. “He’s become one of my best friends, to this day,” says Andy.

In August of 2005, as Hurricane Katrina approached New Orleans and the Gulf Coast of Mississippi, Andy evacuated to the Jackson area, to his parents house. “I left with my dog, shoes, a couple of cook books and an overnight bag. I thought that I would be back at work in a couple of days.”

When Hurricane Katrina hit New Orleans, suddenly Andy was facing uncertainty with what the future held. “It was 9 weeks before I was able to go back home and see if it was even still there.”

Unsure of his next move, he decided within a few days of the storm, that he was going to have to start over, somewhere else. “I thought that I would get a job in Jackson, and then move off somewhere else within 6 months.” That changed quickly after becoming the Chef at The Parker House. Within 4 months of working there, Steve and Barbara approached Andy about selling him the restaurant. The deal was made and in July of 2006, Andy Cook owned The Parker House.

Andy then put his focus on adding his own style to the restaurant’s cuisine, while maintaining the standards and traditions of the restaurant’s past 12 years. “I would say that my goal is to re-introduce customers to Southern Cuisine.” He likes to apply classical European and New Orleans techniques and apply it to Southern ingredients. He seeks out the freshest, local ingredients that he can find. “Working with local farmers is so exciting; it’s a wonderful time to be a chef in Mississippi. There’s no end to the amazing produce that we have growing in our own back yards” says Andy. Andy also grows all his own herbs and many of his own vegetables, at the restaurant and at home. He also buys from several local producers throughout the city and state.

In February of 2007, Andy’s older brother, Tim, was leaving the financial world, and considering a career change. Tim, a veteran of the wine industry, had spent years in both sales and marketing of wine, in Dallas, TX, and had returned to Jackson just a few years prior. Andy asked him if he would be interested in coming to work at the restaurant, to help him run it. Tim hit the ground running and quickly fell in love with the restaurant business. “I told Andy that if it looked like working together would jeopardize our relationship as best friends and brothers, then I wouldn’t do it” says Tim.

The brothers quickly realized that they made a great team, with Tim’s expertise being with the Business management aspect and Andy’s being in the Kitchen. By April of 2007, Andy and Tim had become partners, and once again The Parker House is truly a family business, with Tim’s wife Kelli and Andy’s wife Jennifer actively involved with the restaurant.

On any given day, you’re likely to see oldest brother, Chris and his family, or their parents, Wendell and Carol, at the restaurant, either having a meal or helping out. “It’s wonderful to be able to include our family in our work” the brothers attest.

Together, Andy and Tim are dedicated to raising the bar for restaurants in Mississippi, and to providing an exceptional dining experience, unrivaled in the Jackson area. “We can’t wait to see what the future holds” say the brothers.